CN103478310A - White Biluochun tea and method for preparing white Biluochun tea - Google Patents
White Biluochun tea and method for preparing white Biluochun tea Download PDFInfo
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- CN103478310A CN103478310A CN201310418546.4A CN201310418546A CN103478310A CN 103478310 A CN103478310 A CN 103478310A CN 201310418546 A CN201310418546 A CN 201310418546A CN 103478310 A CN103478310 A CN 103478310A
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Abstract
The invention relates to the field of tea processing, in particular to white Biluochun tea and a method for preparing the white Biluochun tea. The method for preparing the white Biluochun tea comprises the following steps: manufacturing balls, kneading de-enzymed inactivated tea leaves into the balls, then scattering the ball-shaped inactivated tea leaves, leaching materials in leaf cells of the inactivated tea leaves, curling the leaves to obtain curled tea leaves, conducting rolling, rolling the curled tea leaves, curling the curled tea leaves into spiral shapes to obtain spiral tea leaves, conducting shaping and tea tomentum forming, kneading and rubbing the spiral tea leaves, conducting shaping and tea tomentum forming on the spiral tea leaves to obtain shaped tea leaves with the tippy appearances, conducting drying on the tea leaves, spreading the tea leaves to be cooled, naturally cooling the dried tea leaves to the room temperature to obtain the curled spiral white Biluochun tea. According to the white Biluochun tea and the method for preparing the white Biluochun tea, the Anji white tea is used as raw materials, compared with traditional strip-shaped Anji white tea, the white Biluochun tea is not easily broken, the integrality of the appearance of the finished tea is improved, and the tea buoyancy of the white Biluochun tea is much less than that of the strip-shaped Anji white tea. Therefore, when brewed, the white Biluochun tea directly sinks to the bottom of a cup, and the white Biluochun tea is convenient to drink.
Description
Technical field
The present invention relates to processing field of tea leaves, in particular to the preparation method of white green spiral shell tea; In addition, the invention still further relates to the white green spiral shell tea with preparation method's processing provided by the invention.
Background technology
The white tea in Anji is a kind of rare variation tea kind, belongs to " low-temperature sensitive type " tealeaves, and its threshold value is about 23 ℃.The compound of several amino acids and the diphenylamines in the tealeaves lipid in the white tea in Anji, can liver-protecting and stomach-protecting, can promote liver to synthesize haemoglutinin, has antidotal effect; It is rich in aminobutyric acid, have hypotensive, reducing blood lipid, hypoglycemic, allay nervousness and sedation.In addition, in the white tea in Anji, containing trace element manganese, zinc, selenium and tea polyphenols material, can strengthen memory, the neuroprotective cell, be very helpful to brain damage.The effects such as it also has the female menstrual period of improvement syndrome, cancer-resisting, lose weight, protect liver, radiation proof, raising vascular toughness.
In correlation technique, no matter adopt the white tea in Anji of making by hand or adopt machine to make, it becomes the shape of tea all to be strip.Due to Bai Cha edge, the Anji crisp fritter of strip, therefore tealeaves is easily broken; And, because the Anji of strip white tea buoyancy when brewing is large, tealeaves need to be after water suction after a while, at the bottom of just being deposited to glass, therefore give to drink tea, make troubles.
Summary of the invention
The object of the present invention is to provide the preparation method of white green spiral shell tea, to solve the above problems.
Another object of the present invention is to provides the white green spiral shell tea with preparation method's processing provided by the invention, to assist, addresses the above problem.
The preparation method of white green spiral shell tea is provided in an embodiment of the present invention, has comprised the steps:
The group's of doing step: the deactivation tealeaves after completing is kneaded, more agglomerating deactivation tealeaves is scattered, the material in deactivation tealeaves blade cell is leached, and it is curling that blade is occurred, and obtains curling tealeaves;
Knead step: knead curling tealeaves, make curling tealeaves be curled into spiral shell, obtain into spiral shell tealeaves;
The milli step of having finalized the design: rubbed becoming spiral shell tealeaves, make into spiral shell tealeaves and finalize the design in the least, tealeaves in the least obtains having finalized the design;
Baking step: the milli tealeaves of having finalized the design is stir-fried, and the milli tealeaves that makes to have finalized the design dries out, and obtains drying tealeaves;
Spreading for cooling step: allow oven dry tealeaves naturally be down to room temperature, obtain rolling up the white green spiral shell tea of spiral.
The white green spiral shell tea prepared by preparation method provided by the invention also is provided in an embodiment of the present invention.
The preparation method of the white green spiral shell tea of the above embodiment of the present invention and white green spiral shell tea, by take the white tea in Anji as raw material is made into white green spiral shell tea.Due to the white tea in Anji of making moulding be shaped as the volume spiral, i.e. curling screw-shaped, therefore the white green spiral shell tea of called after.With traditional white tea in strip Anji, compare, unsuitable broken, improved the integrity degree that becomes the tea profile; In addition, the white green spiral shell tea buoyancy of volume spiral is far below the white tea in strip Anji, therefore, at the bottom of directly sinking to while brewing glass, conveniently drink.
The accompanying drawing explanation
Fig. 1 shows the flow chart of white green spiral shell tea preparation method provided by the invention.
The specific embodiment
Below by specific embodiment, also by reference to the accompanying drawings the present invention is described in further detail.
As shown in Figure 1, the preparation method of the white green spiral shell tea that the present embodiment provides, comprise the steps:
S102 does a step: the deactivation tealeaves after completing is kneaded, more agglomerating deactivation tealeaves is scattered, the material in deactivation tealeaves blade cell is leached, and it is curling that blade is occurred, and obtains curling tealeaves;
S103 kneads step: knead curling tealeaves, make curling tealeaves be curled into spiral shell, obtain into spiral shell tealeaves;
The S104 milli step of having finalized the design: rubbed becoming spiral shell tealeaves, make into spiral shell tealeaves and finalize the design in the least, tealeaves in the least obtains having finalized the design;
The S105 baking step: the milli tealeaves of having finalized the design is stir-fried, and the milli tealeaves that makes to have finalized the design dries out, and obtains drying tealeaves;
S106 spreading for cooling step: allow oven dry tealeaves naturally be down to room temperature, obtain rolling up the white green spiral shell tea of spiral shell shape.
Preferably, S102 does a step and specifically comprises the steps:
Tea stir-frying pot is cooled to 120 ℃～140 ℃, with hand, deactivation tealeaves is kneaded, more agglomerating deactivation tealeaves is scattered;
Repeat above-mentioned steps 10 minutes, the material in deactivation tealeaves blade cell is leached, and make the blade generation of deactivation tealeaves curling, obtain curling tealeaves.
Preferably, S103 kneads the concrete steps of step and is:
Tea stir-frying pot is cooled to 100 ℃, with hand, curling tealeaves is continued to be kneaded in the same direction, continue 15 minutes, make curling tealeaves be curled into spiral shell, obtain into spiral shell tealeaves.
Preferably, S104 finalized the design the milli step concrete steps be:
The temperature of tea stir-frying pot is adjusted to 80 ℃, with hand, crumples into spiral shell tealeaves in the same direction, continue 10 minutes, make into spiral shell tealeaves and finalized the design in the least, milli tealeaves obtains having finalized the design.
Preferably, the concrete steps of S105 baking step are:
The temperature of tea stir-frying pot is adjusted to 70 ℃, the tealeaves 15 minutes of finalize the design in the least that stir-fries by hand, the tealeaves in the least that makes to have finalized the design dries out, and obtains drying tealeaves.
Furthermore, before S102 does a step, also comprise the S101 step that completes:
The S101 step that completes: the bright leaf of withering of the white tea in Anji is stir-fried, there is bioactive organic principle deactivation in the bright leaf that makes to wither, obtain deactivation tealeaves.
Preferably, the S101 step that completes specifically comprises the steps:
The bright leaf that will wither is placed in the tea stir-frying pot of 250 ℃～280 ℃;
Fry with handspring the bright leaf 4 minutes～5 minutes of withering, there is bioactive organic principle deactivation in the bright leaf that makes to wither, obtain deactivation tealeaves.
Furthermore, after S106 spreading for cooling step, also comprise S107 Titian step:
S107 Titian step: continue to stir white green first scheduled time of spiral shell tea under the first predetermined temperature.
Preferably, the first predetermined temperature is 80 ℃～90 ℃, and first scheduled time was 5 minutes.
The white tea in Anji that becomes spiral is carried out to the Titian processing under 80 ℃～90 ℃, can improve the flavouring essence quality of the white green spiral shell tea of making, increase tealeaves fragrance and mouthfeel thickness.
The white green spiral shell tea prepared according to above-mentioned several method combination that the present embodiment also provides.
Below for preparing the most preferably concrete preparation example of white green spiral shell tea:
First the temperature in tea stir-frying pot is adjusted to 250 ℃～280 ℃, then the bright leaf of withering of the white tea in Anji is placed in to tea stir-frying pot, constantly stir-fry 4 minutes～5 minutes with hand, allowing rapidly withers in bright leaf has bioactive organic principle deactivation (such as enzyme); Then, temperature in tea stir-frying pot is down to 120 ℃～140 ℃, with hand by deactivation tealeaves is equidirectional be kneaded into agglomerate after, again agglomerate is scattered, be cycled to repeat operation 10 minutes, make part material (such as cell liquid) in deactivation tealeaves blade cell leach, and it is curling that deactivation tealeaves is occurred; Make temperature in tea stir-frying pot drop to 100 ℃, in manual methods curling tealeaves is constantly carried out to equidirectional kneading, knead 15 minutes, offer leaf tea and be curled into spiral shell; Adjust the temperature to 80 ℃ in tea stir-frying pot, manual equidirectional soft tealeaves, soft 10 minutes, make the tealeaves that is curled into spiral shell finalize the design and play milli; Adjust the temperature to 70 ℃ of tea stir-frying pot, the tealeaves of the milli of having finalized the design is dried, manual constantly stir-frying 15 minutes, make tealeaves continue to dry out; The tealeaves of oven dry is poured out to spreading for cooling, allow tealeaves naturally be down to room temperature; Tealeaves after spreading for cooling, under 80 ℃～90 ℃, is constantly stirred to tealeaves 5 minutes gently, to improve the tea aroma quality, increase tealeaves fragrance and mouthfeel thickness.
Certainly, in above-mentioned steps, the step that completes, knead step and baking step and can adopt machine to substitute manually to complete, to improve the efficiency of tea making.Withering bright leaf in the green-keeping machines such as drum-type, flat rolling formula, vibration-type or adopting microwave to be completed through airing for example; Friction pull effect by kneading machine machinery, twist into curling spiral by blade; Tealeaves is put into to dryer is dried.
The preparation method of the white green spiral shell tea that the present embodiment provides and white green spiral shell tea, because the profile of the white green spiral shell tea of making is curled into spiral shell, compare unsuitable brokenly with the white tealeaves sheet in the white Anji of strip, improved the integrity degree that becomes the tea profile; The white green spiral shell tea of volume spiral is when brewing, and its buoyancy is far below the white tea in the Anji of strip, at the bottom of directly sinking to while brewing glass, conveniently drinks; White green spiral shell tea, in preparation process, is fully kneaded through manual, because part material (such as cell liquid) in the white tealeaves sheet in Anji leaches, along with tealeaves is progressively dried, has increased tea aroma, and can make the active principle of the white tea in Anji be not fully exerted simultaneously; In addition, when the white green spiral shell tea of manual frying brews, color and luster is limpid, its distinctive aquatic foods, perfume (or spice), refreshingly, sweet is fully discharged, and has greatly improved the mouthfeel of tealeaves, and can improve white green spiral shell tea brew number of times 1 time～2 times.The preparation method of the white green spiral shell tea that the present embodiment provides, preparation technology is simple, and can not destroy the nutriment in the white tea in Anji, is easy to promote.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for a person skilled in the art, the present invention can have various modifications and variations.Within the spirit and principles in the present invention all, any modification of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (10)
1. the preparation method of white green spiral shell tea, is characterized in that, comprises the steps:
The group's of doing step: the deactivation tealeaves after completing is kneaded, more agglomerating described deactivation tealeaves is scattered, the material in described deactivation tealeaves blade cell is leached, and it is curling that blade is occurred, and obtains curling tealeaves;
Knead step: knead described curling tealeaves, make described curling tealeaves be curled into spiral shell, obtain into spiral shell tealeaves;
The milli step of having finalized the design: described one-tenth spiral shell tealeaves is rubbed, described one-tenth spiral shell tealeaves finalize the design in the least, tealeaves in the least obtains having finalized the design;
Baking step: described typing is played to milli tealeaves and stir-fried, make described typing play milli tealeaves and dry out, obtain drying tealeaves;
Spreading for cooling step: allow described oven dry tealeaves naturally be down to room temperature, obtain rolling up the white green spiral shell tea of spiral.
2. preparation method according to claim 1, is characterized in that, the described group of doing step specifically comprises the steps:
Tea stir-frying pot is cooled to 120 ℃～140 ℃, with hand, described deactivation tealeaves is kneaded, more agglomerating tealeaves is scattered;
Repeat above-mentioned steps 10 minutes, the material in described deactivation tealeaves blade cell is leached, and make the blade generation of described deactivation tealeaves curling, obtain described curling tealeaves.
3. preparation method according to claim 1, is characterized in that, described concrete steps of kneading step are:
Tea stir-frying pot is cooled to 100 ℃, with hand, described curling tealeaves is continued to be kneaded in the same direction, continue 15 minutes, make described curling tealeaves be curled into spiral shell, obtain described one-tenth spiral shell tealeaves.
4. preparation method according to claim 1, is characterized in that, the concrete steps that described typing plays the milli step are:
The temperature of tea stir-frying pot is adjusted to 80 ℃, with hand, crumples described one-tenth spiral shell tealeaves in the same direction, continue 10 minutes, described one-tenth spiral shell tealeaves has been finalized the design in the least, milli tealeaves obtains having finalized the design.
5. preparation method according to claim 1, is characterized in that, the concrete steps of described baking step are:
The temperature of tea stir-frying pot is adjusted to 70 ℃, and the described typing that stir-fries by hand plays milli tealeaves 15 minutes, makes described typing play milli tealeaves and dries out, and obtains drying tealeaves.
6. preparation method according to claim 1, is characterized in that, before the described group of doing step, also comprises the step that completes:
Step completes: the bright leaf of withering of the white tea in Anji is stir-fried, make to have bioactive organic principle deactivation in the described bright leaf that withers, obtain deactivation tealeaves.
7. preparation method according to claim 6, is characterized in that, the described step that completes specifically comprises the steps:
The described bright leaf that withers is placed in to the tea stir-frying pot of 250 ℃～280 ℃;
Fry the described bright leaf 4 minutes～5 minutes of withering with handspring, make to there is bioactive organic principle deactivation in the described bright leaf that withers, obtain described deactivation tealeaves.
8. preparation method according to claim 1, is characterized in that, after described spreading for cooling step, also comprises the Titian step:
Titian step: continue to stir described white green first scheduled time of spiral shell tea under the first predetermined temperature.
9. preparation method according to claim 8, is characterized in that, described the first predetermined temperature is 80 ℃～90 ℃, and described first scheduled time is 5 minutes.
10. the white green spiral shell tea prepared according to the described preparation method of claim 1-9 any one.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106106861A (en) * | 2014-10-16 | 2016-11-16 | 福安市科茗农业发展有限公司 | A kind of Ramulus et Folium Mussaendae Pubescentis and processing method thereof |
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| CN102613321A (en) * | 2012-03-21 | 2012-08-01 | 成都市碧涛茶业有限公司 | Processing method of chestnut-flavor green tea |
| CN102960480A (en) * | 2012-11-30 | 2013-03-13 | 梁昌连 | Fabrication method of machine-made Biluochun tea |
| CN103082048A (en) * | 2012-12-20 | 2013-05-08 | 苏州市瀛园农产品研发有限公司 | Honey tea frying process |
| CN103283877A (en) * | 2013-07-02 | 2013-09-11 | 苏州洞庭西山碧螺春茶叶专业合作联社 | Improvement on production process of biluochun tea |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878828A (en) * | 2010-06-30 | 2010-11-10 | 江苏茗鼎生态茶业科技有限公司 | Process flow for preparing Biluochun tea |
| CN102613321A (en) * | 2012-03-21 | 2012-08-01 | 成都市碧涛茶业有限公司 | Processing method of chestnut-flavor green tea |
| CN102960480A (en) * | 2012-11-30 | 2013-03-13 | 梁昌连 | Fabrication method of machine-made Biluochun tea |
| CN103082048A (en) * | 2012-12-20 | 2013-05-08 | 苏州市瀛园农产品研发有限公司 | Honey tea frying process |
| CN103283877A (en) * | 2013-07-02 | 2013-09-11 | 苏州洞庭西山碧螺春茶叶专业合作联社 | Improvement on production process of biluochun tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106106861A (en) * | 2014-10-16 | 2016-11-16 | 福安市科茗农业发展有限公司 | A kind of Ramulus et Folium Mussaendae Pubescentis and processing method thereof |
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